Boysenberry & Greek Yougurt Popcicles

15 August 2013

Boysenberries are a cross between a blackberry, raspberry, and loganberry...and they are delicious. They are sweet with a delicate complex flavor. They don't have the same kind of acidity that you'd expect from a raspberry or blackberry and they are really unique and have a flavor all their own. How have I lived 29 years without discovering these beautiful berries?

I decided that the perfect accompaniment to these lovely berries would be a touch of greek yogurt. The natural tartness & beautiful thick creamy texture were perfect with the sweet, fresh flavor of the boysenberry. As an added bonus, greek yogurt adds a great punch of calcium and protein to this sweet summer dessert.

Here's what you need:

1 pint fresh or frozen boysenberries

1 cup of yogurt (I used non-fat vanilla greek yogurt)

1/4 cup sugar

1/4 cup water

Toss the berries in a blender with the sugar & water. Blend until smooth. Stain the juice from the seeds using a mesh strainer or a foodmill.
At this point, you could just add all the yogurt for a quick and lovely pop, but I decided to add it in layers to get a beautiful ombre effect.

For an ombre effect:

Fill the mold about 1/3 of the way with pure boysenberry puree & let freeze fro about 15+minutes.

Stir half the yogurt into the berries and fill another 1/3 of the way full, freeze for about 10 minutes (if you are using a mold that has a base on the stick like this you don't want to let this layer fully freeze because you need to add your stick through it when you add the last layer)